Description
Cookies & Cream Cookies are the perfect combination of soft, chewy texture and crunchy Oreo goodness. Packed with crushed Oreos, chocolate chips, and finished with a drizzle of white chocolate, these cookies deliver a rich and indulgent treat. Whether you’re making them for a party, bake sale, or just a sweet craving, this recipe is easy to follow and guarantees delicious results.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups crushed Oreo cookies (about 12–15 cookies)
- 1 cup semi-sweet chocolate chips
- Mini Oreo cookies (for topping)
- 1/2 cup white chocolate, melted (for drizzling)
Instructions
Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring they are fully incorporated. Add the vanilla extract and mix well. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. Gently fold in the crushed Oreos and chocolate chips, distributing them evenly throughout the dough.
Chill the Dough
Cover the dough and refrigerate for at least 1 hour. Chilling prevents the cookies from spreading too much during baking, ensuring a thick, chewy texture.
Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into balls, about 2 tablespoons each, and place them on the prepared baking sheets, leaving space between each cookie. Press a mini Oreo into the center of each cookie if desired. Bake for 10–12 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will set as they cool.
Decorate
Allow the cookies to cool completely on a wire rack. Once cooled, drizzle melted white chocolate over the cookies for an elegant finishing touch.
Notes
Serving Suggestions
For the best taste and texture, let the cookies cool completely before serving. Enjoy them with a glass of cold milk for a classic cookies-and-cream experience. For extra indulgence, serve them slightly warmed with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Storage Instructions
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft and chewy, place a slice of bread in the container—the bread will help retain moisture.
Freezing Tips
To freeze baked cookies, allow them to cool completely before placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
For unbaked dough, scoop the dough into balls and place them on a baking sheet. Freeze for 1 hour, then transfer the dough balls to a freezer-safe bag. When ready to bake, place frozen dough balls on a lined baking sheet and bake as directed, adding 1-2 extra minutes to the baking time.
